Easy Zitronenkuchen (German Lemon Cake)

Zitronenkuchen, a moist German lemon pound cake is a classic German sponge cake. It is simple to make, tastes great, and is perfect for preparing in advance. Sometimes the easiest recipes are the best, and there is no better cake to let the lemon flavor shine!

About German Lemon Cake

German lemon cake is a simple sponge cake, infused with citrusy flavor through adding lemon peel and juice. "Zitrone" is the word for lemon in German and "Kuchen" is the name for cake. It is a popular recipe for bake sales at school or a quick coffee break at home. The traditional glaze for this cake is made from powdered sugar and lemon juice.

How to make Zitronenkuchen

Not only is this cake prepared in no time - it is also straightforward to make. Make a traditional sponge dough, some lemon flavoring, put it in the oven and you're done!

Equipment

Kugelhupf Form - I used a 22cm / 9-inch, but you can also use a loaf form, but beware the baking time will differ.

Zester - a good zester makes things easier and I recently treated myself to a microplane zester and am a genuine fan!

Ingredients

(for the exact measurements, click here for the printable recipe card)

• butter and neutral oil (I found combining the two will give you a buttery flavor while the cake I still lovely and moist).
• sugar, vanilla extract, salt
• eggs
• flour Germany type 405, UK plain flour, USA lll purpose flour or cake flour.
• ground almonds - this adds a lovely nutty texture to the take
• baking powder (affiliate link)
• lemons - use organic lemons, as they will be unwaxed, so the peel is suitable to eating.
• powdered sugar for the glaze

Recipe Step by Step

• Preheat your oven to 180 °C / 350 °F.
• Place the butter, sugar, and vanilla extract (affiliate link) in a bowl and mix with a paddle attachment using a hand or stand mixer, until creamy. Add the eggs one by one and whisk until the mixture is fluffy.
• Combine the dry ingredients. In a separate bowl, combine the flour, ground almonds (affiliate link), salt, and baking powder (affiliate link). Add the flour mixture in small portions to the egg mixture and stir until combined.
• Wash the lemons with hot water and remove the skin of the lemon by using a zester. My tip is to put the lemons into the microwave at 300 watt for about 20 seconds. This makes them juicier! Squeeze the juice from one lemon and add it with the zests from both lemons. (Don't worry we will use the other lemon later). Add the oil.
• Coat your Kugelhupf form or loaf pan with butter and dust with some flour. Pour the batter into your pan and place in the oven for 35-40 minutes. To test if the cake is done, prick the middle with a skewer. If it comes out clean it is done.
• Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a wire rack over the cake pan and invert the cake onto the rack. Cool the cake for 60 minutes.

Glaze for the Zitronenkuchen

• To make the lemon glaze, sieve the powdered sugar into a bowl. Squeeze out the juice from the remaining lemon and add it spoon by spoon to the icing sugar, whisking as you go. You will need between 2-3 tablespoons of lemon juice, although the exact amount will depend on the consistency of your glaze. You want it liquid enough to be able to pour it on your cake, and thick enough that it will stick.
• Pour it over the cake and wait for the glaze to set before serving.

Ensure a perfectly moist lemon cake

• Do not bake it for too long. That is why it is better to test early on if your cake is done. Use a skewer before it's too late.
• Keep all your ingredients at the same temperature.
• Do not skip any steps of the recipe. All the steps are designed to make the consistency of the cake perfect.

Why this is the Best Lemon Cake

• Storage - this cake keeps moist in an airtight container for but to 3 days.
• easy to transport - no chilling required, it's compact and easy to slice.
• perfect for freezing. You can also freeze your Zitronenkuchen in pre-cut slices for a quick treat. Defrost at room temperature for the optimal result.

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Recipe